The BEST Vegan Lasagna

I love everything about lasagna, from the cheese sauce to the meat sauce to the silent G, this dish is one of the classics.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot heat olive oil over medium heat.

Step 2

Add onion, carrots and garlic and cook for 8-10 minutes, or until the carrots are softened and the garlic fragrant.

Step 3

Add ground round and cook for 3-5 minutes or until heated through.

Step 4

Add Passata, crushed tomatoes, tomato paste, bouillon cubes, basil, oregano, and red pepper flakes. Combine and bring to a boil.

Step 5

Reduce heat to a simmer, add agave, taste and season to taste with salt and pepper.

Step 6

Cover sauce and simmer, stirring occasionally, for roughly 20-30 minutes or until

Step 7

the sauce has thickened slightly.

Step 8

While sauce is simmering, prepare vegan bechamel.

Step 9

Preheat your oven to 350F.

Step 10

Spoon about 1 cup of meat sauce on the bottom of a 9x13-inch baking dish.

Step 11

Cover with lasagna sheets, then enough meat sauce to cover the pasta (roughly 2 cups), and then 1 cup of bechamel.

Step 12

Repeat layers.

Step 13

The last layer should be a think amount of meat sauce topped with bechamel.

Step 14

Cover loosely with aluminum foil.

Step 15

Bake for 25 minutes.

Step 16

Remove foil, and bake an additional 10-15 minutes or until golden and bubbling.

Step 17

Remove from oven and garnish with chopped parsley.

Step 18

Let stand for 10 minutes before slicing.

Step 19

Serve.

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